Cinnamon

What is Cinnamon?

Cinnamon is a spice made from the inner bark of trees in the Cinnamomum genus. It appears as curled quills or broken pieces of bark. The colour ranges from light brown for true cinnamon to reddish-brown for cassia varieties. Its distinct aroma and flavour come from cinnamaldehyde, an essential oil component. The taste is warm, sweet, and slightly pungent. Other compounds like eugenol add depth. The texture varies from crumbly in thin quills to hard and woody in thicker bark types.

Where does Cinnamon come from?

Cinnamon has been known since ancient times. It was imported to Egypt around 2000 BC. Ancient traders kept its source secret to maintain monopolies. Early accounts confused it with cassia from China. Greek writers placed its origin in Arabia. By the Middle Ages, Europeans knew it came via the Red Sea to Egypt. The first records linking it to Sri Lanka appeared in the thirteenth century. Dutch traders later controlled production there before the British established estates in India.

What does Cinnamon taste like?

The primary flavour compound is cinnamaldehyde. This gives cinnamon its characteristic warmth and sweetness. Eugenol contributes a spicy, clove-like note. Cassia varieties offer a stronger, spicier punch than true cinnamon. True cinnamon is more subtle and aromatic. The heat is not capsaicin-based but comes from these volatile oils. The flavour profile is sweet and warming, making it suitable for many applications.

How Cinnamon is grown and processed

Cinnamon trees are evergreens with oval leaves and thick bark. They are grown for two years before coppicing. New shoots grow from the roots after cutting. Harvesters scrape off outer bark and beat stems to loosen the inner layer. The inner bark is peeled into long rolls. These dry in four to six hours in warm, ventilated conditions. Pests can affect crops, sometimes requiring sulphur dioxide treatment during processing.

How Cinnamon is used

Cinnamon is used as a condiment and flavouring agent. It appears in biscuits, cereals, bagels, teas, and hot chocolate. It flavours both sweet and savoury dishes. In Western Europe, it was common in medieval sauces. In Japan, roots are used for a distinct product called nikki. It is often baked into goods like cinnamon rolls. The spice is used whole as quills or ground into powder.

Cinnamon in the world's kitchens

Turkish and Catalan cuisines feature it prominently. Western European traditions used it in medieval sauces. Asian cuisines utilize various species like Chinese and Vietnamese cassia. Sri Lankan cinnamon is highly valued globally. Different regions prefer specific types based on flavour intensity and texture preferences.

Spiritual and ceremonial use

Ancient Egyptians used it in embalming mummies. It was part of kyphi, an aromatic blend for burning. Hellenistic rulers gifted it to temples. Roman emperors burned large quantities at funerals. Its value made it a fitting offering for monarchs and deities in antiquity.

Cinnamon at celebrations

Emperor Nero burned a year's supply at his wife's funeral. This act demonstrated extreme wealth and grief. Such grand gestures were rare due to the spice's high cost. It was associated with royal gifts and temple offerings rather than public festivals.

Traditional and medicinal use

Traditional medicine systems have used it for centuries. It is considered a crude drug and herbal medicinal product. However, specific medical claims are not detailed here. Modern analysis shows potential contamination with coumarin in counterfeit products. Consumers should be aware of quality differences between true cinnamon and cassia.

Buying and storing Cinnamon

Dried bark must be kept in well-ventilated areas to prevent pest proliferation. Sulfur dioxide treatment may be necessary if drying conditions are poor. Proper storage maintains the essential oil content. Ground cinnamon loses flavour faster than whole quills.

What to use instead of Cinnamon

Cassia is often used as a substitute for true cinnamon. It provides a stronger flavour but different texture. Nikki from Japanese cinnamon roots offers a distinct alternative. Confusion between species is common in markets. Iodine tests can help distinguish pure Ceylon cinnamon from cassia blends.

The trade in Cinnamon

China leads global production with thirty-nine percent share. Vietnam, Indonesia, and Sri Lanka account for most of the rest. Historical trade routes moved cinnamon from Asia to Egypt and Europe. Venetian merchants once held a monopoly. Disruptions led Europeans to seek new routes. Counterfeiting with cheaper cassia remains a market issue.

Meal

It is common at breakfast in cereals and bagels. It flavours drinks like tea and hot chocolate. It is a key ingredient in desserts and sweet snacks. Street food and preserved items may also use it. Its versatility allows it to appear in daily cooking and special treats alike.

Blends with Cinnamon

Questions people ask about Cinnamon

Good reading and sources

• Cinnamon sparks spicy debate between Danish bakers and food authoritiesThe Guardian, Article
• International trade in non-wood forest products: An overviewFAO, Article

• Cinnamon on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data